Two centuries of Turin chocolate history enclosed in extruded Gianduiotti and hand-cut Cremini.
In fact, since 1979, this company still produces chocolate as it once was, continuing to keep alive the tradition that made Turin chocolate famous in the world.
An engaging journey to discover the best ingredients and the oldest techniques.
The use of some historical machinery is a further guarantee of respect for the traditional recipes and enhancement of the characteristics of the raw materials, as in the case of extruded Gianduiotto .
Extrusion is a traditional method applied only by a few chocolate shops throughout Turin, which does not involve the use of molds to form the Gianduiotto. In this way, we are able to better respect the original recipe, made only of Round Gentile Piedmont IGP Hazelnuts, Cocoa and Sugar, maximizing the flavor of the hazelnut and guaranteeing the typical creaminess of the symbolic product of the Savoy city.
They have also managed to combine the solid tradition with modernity, to best express the craftsmanship of the Sperandri chocolate shop. A craftsmanship that is found every day in the skilled hands of their staff of experts, who with passion and competence create small delicacies, suitable for every special moment
Finally, their recipes are gluten-free , free of saturated fatty acids of animal origin and palm oil-free.
Thanks to the continuous search for recipes to create new combinations , with the best raw materials and processing techniques in step with the times.
They continue their journey with many ideas to surprise chocolate lovers in all its facets: pralines with more intense or more delicate flavors, spreadable cream with almost 50% of Piedmont IGP hazelnuts and more.
In short, a chocolate to be discovered ... all that remains is to taste it!